Two-Step Artichoke Tapenade

s'kat's Note:

My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 jar

• 1 (7 ounce) jar roasted red peppers , coarsely chopped
• 1 (6 ounce) jar marinated artichoke hearts , coarsely chopped
• ½ cup minced fresh parsley
• ½ cup freshly grated parmesan cheese
• 1⁄3; cup olive oil
• ¼ cup drained capers
• 4 cloves garlic , chopped
• 1 tablespoon fresh lemon juice

Directions:

1. Combine all ingredients in food processor, turning off/on until finely chopped.
2. Taste and adjust seasoning with salt& pepper.

Reviews

[L DJ]

This I had to make, anything with artichokes I can not resist. It turns a chicken or ham sandwich into an epicurean pleasure. And on a hot cheese pizza mmmmmmmmmmgood

[Shabby Sign Shoppe]

Nice change from the olive tapenades out there. Served on toasted baguette bread. Wonderful flavor! Thanks

[Kathy!!]

I loved this tapenade. We had it with english water crackers and I plan to serve it tonight with crusty bread. Next time I make it I will use only half of the garlic--it's good with 4 but I love artichokes and roasted red peppers so much I'd like more of that flavor to come through. I also think some grated lemon zest would be good since you have to buy a lemon for the recipe anyway--may as well use it all. Thanks for the great recipe. Update: I warmed some leftover tapenade and served it over baked fish---DELISH!!! I now think it would be a great warmed over pasta. This is going to be fun trying new uses for a great recipe.